Clapshot - Potatoes, Carrots and Rutabaga

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
1 teaspoon salt
pepper
1 egg (optional)

1. Peel the rutabaga and cut it in thin slices.

2. Put it in a large pot with plenty of water and bring it to a
boil.

3. Meanwhile, peel the carrots and cut them in thick slices.

4. When the rutabaga has been cooking for about 10 minutes, add
the carrots.

5. Meanwhile, peel the potatoes, and cut them into large chunks.

6. When the rutabaga has been cooking for 20 minutes (total) add
the potatoes, and cook for about another 20 minutes.

7. When all the vegetables are tender, drain them and mash them
with the butter, salt and pepper.

8 These are delicious mashed somewhat coarsely and served as-is.

9. You can also purée them very well, beat in the egg, and turn
them into a buttered casserole dish, then bake them until
lightly toasted on top.